VEGAN WINTER LENTIL STEW

2 tablespoons of olive oil

1 yellow onion

4 cloves of garlic

4 carrots (about 1/2 lb.)

4 stalks of celery

2 lbs potatoes

1 cup brown lentils

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

2 tablespoons Dijon mustard

1.5 tablespoons of soy sauce

1 tablespoon brown sugar

6 cups vegetable broth

1 cup frozen peas

Chop the onion and mince the garlic. Add olive oil, onion and garlic to a large soup pot and start sautéing over medium heat.

While the onion and garlic are sautéing, chop the celery into cubes, add it to the pot and continue sautéing. While the celery, onion and garlic are sauteed, peel the carrots and chop them into half rings. Add the carrots to the pot and continue sautéing.

While the onion, garlic, celery, and carrots are sautéing, peel and dice the potatoes into 3/4 to 1-inch pieces. Add the potato cubes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar and vegetable broth.

Stir briefly to combine the ingredients, then place a lid on the pot, turn the heat to high and bring the stew to a boil. When it starts to boil, reduce the heat and let it cook for 30 minutes, stirring occasionally.

Towards the end of the boiling time, when the potatoes become soft, start mashing them a little while stirring. This will help thicken the stew.

Finally, after 30 minutes, stir in the frozen peas and let them warm up. Taste the stew and add salt if necessary (this will depend on the salt content of the broth, I didn’t add any extra). Serve hot and enjoy!